Vegetable curry

Method

1. 1

   Prepare the vegetables 12 min

   Cut the cauliflower into small florets and wash them. Peel and cube the potatoes. Chop the onion and tomatoes. Knead the atta with water and rest it.

   In this step

   • Cauliflower1¼ head
   • Potatoes3¾
   • Tomatoes3¾ medium
   • Onions1¼
   • Whole wheat flour313 g

   Ready when: Florets and potato cubes are about the same size.

2. 2

   Temper and soften 8 min

   Heat the oil on medium, add the cumin until it sizzles, then the onion. Cook until soft, then add tomatoes, turmeric and salt and cook until mushy.

   In this step

   • Tomatoes3¾ medium
   • Onions1¼
   • Turmeric1¼ tsp
   • Cumin seeds1¼ tsp
   • Cooking oil3¾ tbsp

   Ready when: Tomatoes have broken down into a paste.

3. 3

   Add potatoes and cauliflower 3 min

   Add the potatoes and cauliflower and stir to coat. Sprinkle 3¾–5 tablespoons of water.

   In this step

   • Cauliflower1¼ head
   • Potatoes3¾

   Ready when: All vegetables are coated in masala.

4. 4

   Cover and cook 15 min

   Cover and cook on low, stirring gently every 5 minutes. Add a splash of water if it sticks.

   Ready when: A knife goes easily into the potato.

5. 5

   Add peas 4 min

   Stir in the peas, cover and cook 3–4 minutes.

   In this step

   • Peas188 g

   Ready when: Peas are bright green and tender.

6. 6

   Make rotis and serve 10 min

   Roll and cook rotis on a hot tawa (30–40 seconds per side) and serve with the curry.

   Ready when: Soft rotis with light brown spots.